Cool & Creamy Mexican Dip

Makes 10 to 12 servings

8-oz. pkg. cream cheese, softened

8-oz. container sour cream

1 c. mayonnaise

12-oz. jar salsa

1 red pepper, chopped

1 green pepper, chopped

16-oz. pkg. shredded Monterey Jack cheese

Optional: 3.8-oz. can sliced black olives, drained

tortilla chips

Combine cream cheese, sour cream and mayonnaise; spread evenly in the bottom of an ungreased 13"x9" glass baking pan. Layer remaining ingredients except tortilla chips in order listed. Chill until serving time; serve with tortilla chips.

Table tents are so handy! Fold a piece of paper in half and jot down or rubber stamp the recipe name on one side. Set the table tent next to an appetizer dish so everyone will know just what’s inside!